Fried Picadillo Empanadas

Marielle Henaine
With this recipe for fried empanadas filled with picadillo, you will learn to make empanada dough from scratch. The result of this step-by-step is delicious and features a traditional picadillo with potato, carrot, and peas, perfect for serving with red sauce; they are a great option for when you want to cook something economical and very easy.
Reviewed by Editorial Team of Kiwilimón
4.769230769230769
|
13 comentarios
1165
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 3 cups flour
  • 2 tablespoons sugar
  • 1/2 tablespoons salt
  • 1/4 cups vegetable oil
  • 1 cup water
  • 6 tomatoes
  • 1 clove garlic
  • 1/4 onions
  • 1 tablespoon vegetable oil
  • 1/2 onions, finely chopped
  • 600 grams ground beef
  • 1/4 cups tomato purée
  • 2 potatoes, in cubes
  • 2 carrots, in cubes
  • 1/2 cups peas
  • 1/2 teaspoons oregano
  • 1/2 teaspoons cumin
  • 1 leaf bay
  • vegetable oil, for frying
  • red salsa, for serving
Preparation
30 mins
40 mins
Low
  • For the dough: In a bowl, mix the flour, sugar, salt, oil, and water until you have a dough. Let it rest for 20 minutes.
  • For the filling: Blend the tomatoes, garlic, and onion. Set aside.
  • In a pan over high heat, heat the oil and cook the onion, add the meat and cook for 7 minutes or until it changes color. Add the tomato puree and cook for two more minutes.
  • Add the vegetables and cook for two minutes. Add the sauce and spices, let it come to a boil and cook on low heat for 20 minutes or until the liquid has reduced. Cool.
  • On a floured surface, form small balls of dough and roll them out, fill with the filling and seal.
  • In a small pot over medium heat, heat the oil and fry the empanadas until golden. Drain on paper towels to remove excess fat.
  • Serve hot and accompany with red sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by